Raisin’ ’em right

by Leslie on April 1, 2016

I strove to raise compassionate children. I think I succeeded. It was one of my big priorities. That they also happened to be hella smart was very nice, but mostly a matter of genetic luck, I think (#humblebrag). Independence was important, too. Didn’t want to send anyone out in the world who couldn’t handle themselves.

But this. This is the icing on the cake. My daughter tweeted this last night. Excuse me while I wipe away a tear:


PODCAST: Fighting Ebola with Karin Huster

by Leslie on March 30, 2016

What makes a person decide to dive right into the thick of one of the most serious and challenging health crises in our modern times? Join me for a conversation with registered nurse and global health expert Karin Huster


Huster Headshot

Karin Huster holds a BS in Nursing from the University of Washington, and her Masters in Public Health – from UW’s Department of Global Health . She worked for 9 years as a Registered Nurse at Harborview Medical Center, 7 of them in the Trauma Intensive Care Unit.

Since 2013 she has been spending her time working in humanitarian emergency settings — in Gaza, then in Lebanon, working with NGOs and UNHCR on Syrian refugee issues. Most recently she has focused her energy on the Ebola epidemic in Guinea, Sierra Leone and Liberia, where she served most recently as the Senior Humanitarian Advisor to the Office of Foreign Disaster Assistance (USAID branch), focusing on post-Ebola risk reduction programming strategies. She was also a clinical lead of an Ebola treatment unit with Doctors without Borders(Guinea) and Partners in Health (Sierra Leone).


The Last Word

To a cocktail shaker filled with ice add:

  • 1 part gin
  • 1 part green chartreuse
  • 1 part maraschino liqueur
  • 1 part fresh lime juice

Shake well and strain into a chilled cocktail glass.



PODCAST: Travel Writing with Sue Frause

by Leslie on March 23, 2016

Join me for a chat with travel writer Sue Frause, where we discuss favorite places, what lies ahead, and the proper way to make a martini.


Sue in Ballard

Sue Frause has been a freelance writer and photographer for nearly 30 years. Her words and images appear in print and online, and her travels have taken her to the seven continents. When asked about her favorite place on the planet, she’s quick to reply it’s just a few miles from her home on Whidbey Island, where she and her husband have lived since 1975. Learn more about her at her blog: Eat|Play|Sleep


The Martini

3 oz gin

1 TB dry vermouth

Shake ingredients vigorously over ice. Pour into chilled martini glass. Garnish with:

Olive or lemon twist



PODCAST: Eating Well with Melissa Joulwan

by Leslie on March 9, 2016

Eating healthy and eating well, are they the same thing? What’s the deal with the paleo diet? How on earth do you pronounce Becherovka and what the hell is it? Join me for a chat with Melissa Joulwan, author of my second-favorite cookbook of all time (and find out what my first one is.)



Melissa Joulwan is the author of the bestselling cookbooks Well Fed: Paleo Recipes For People Who Love To Eat and Well Fed 2: More Paleo Recipes For People Who Love To Eat, and the blog www.MelJoulwan.com, where she writes about her triumphs and failures in the gym, in the kitchen, and in life. Melissa’s workouts are just as likely to include yoga and meditation as lifting heavy things and sprinting to stay ahead of the stopwatch. Her next cookbook Well Fed Weeknights will be published in November 2016.


Mel Joulwan’s got a soft spot for the Czech Republic, and she describes this herbal liqueur as “tasting like Christmas.” I discovered a drink to go along with it, but I haven’t been able to get my hands on a bottle of Becherovka as of yet, so I.O.U. one personal photo of a …


(clicking on that will take you to Saveur.com’s recipe for a Beton cocktail, which is pretty much a gin & tonic with Becherovka instead of gin.)



You can also listen and subscribe at iTunes and TuneIn.

Hey, how come I never hear from you? You never call, you never write … do you know how many hours I was in labor with you?

OK, scratch that last part. You’re not my kids. But I would love to hear from you all the same. Leave a comment below and let me know you’re out there, peeps!


How do you define “clutter”? Is it the papers piled on your desk? The dirty dishes in your sink? Or can we go even further and talk about things that are taking up too much space in your emotions or your mind?

Also, as long as we’re asking questions, do all Spaniards drink sangria? What’s up with those pale white Englishmen wearing Speedos? We’re asking the important questions in this episode, folks.



Warren and Betsy Talbot teach busy people how to remove what’s not working in their lives so they can get back to their Plan A. Through their popular weekly podcast, An Uncluttered Life, and their books and courses, they share the practical, road-tested strategies that cure the overwhelm of modern living. Download their popular Stop To-Do List now at AnUnclutteredLife.com.



Tinto de Verano

It means “summer wine”, and here’s Betsy’s description on how to make it:

“It’s half red wine, half fizzy water (or lime/lemonade) and a slice of lemon with plenty of ice. The more posh versions add a splash of red vermouth. It’s light and refreshing in summer.”



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